Stuffed and Baked Poblano Chiles

Name: Stuffed and Baked Poblano Chiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 as a main dish
Ingredients: 8 large poblano chiles, roasted and peeled; 1 (16 ounce) bag frozen seasoned corn and black beans, thawed; 6 ounces monterey jack cheese, shredded; 1/3 cup salsa, of your choice; 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs); 1/4 cup cornmeal; 1/2 teaspoon garlic salt; 2 tablespoons butter, melted

(1)

Recipe by Kevlarturtle

These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.

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READY IN: 45mins

YIELD: 4 as a main dish

UNITS: US

INGREDIENTS

Nutrition

8

large poblano chiles, roasted and peeled
1

(16 ounce) bag frozen seasoned corn and black beans, thawed
6

ounces monterey jack cheese, shredded
¹⁄₃

cup salsa, of your choice
Topping
1

cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
¹⁄₄

cup cornmeal
¹⁄₂

teaspoon garlic salt
2

tablespoons butter, melted

DIRECTIONS

Preheat oven to 450 degrees.
Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
Bake for 20-25 minutes or until crumb topping is golden brown.

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